Down East Pork and Apples

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15 minutes

90 minutes


    • 2 lbs
      1 kg
      Canadian Pork Braising Cubes
    • 1/4 cup
      50 mL
      all purpose flour
    • 2 Tbsp
      30 mL
      canola oil, divided
    • 1/2 tsp
      2 mL
      freshly ground black pepper
    • 1
      medium red onion, diced
    • 1 cup
      250 mL
      apple cider (or apple juice)
    • 1 cup
      250 mL
      reduced sodium chicken stock
    • 3
      tart eating apples, cored and sliced
    • 1/4 cup
      50 mL
      grainy mustard (or honey mustard or maple mustard)
    • 6
      green onions, sliced


Place pork cubes in a sealable plastic bag; toss with flour to coat. Heat 1 Tbsp/15 mL oil in a large non-stick skillet. Add in pork cubes (discard excess flour). Season with pepper. Brown pork cubes on all sides over medium-high heat. Remove pork and set aside. Using the same skillet, add the remaining 1 Tbsp/15 mL oil to skillet; sauté red onion until soft. Add pork cubes back to skillet; stir in cider, stock, apples and mustard. Simmer, covered, for about one hour or until pork is tender, stirring occasionally. Add more cider if mixture becomes too dry. Add green onions and continue to simmer for a further five minutes.Serve hot, topped with more green onions, if desired.

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